Shrimp Pumpkin & Spinach Pasta #IKnowYouCareWhatWereEating | Recipes

Good morning friends!  For those of you who tuned into my Instagram story last week, you saw me cooking up a random meal at 3pm because well, sometimes that’s when I eat lunch… #IWorkFromHome #SmallBizProbz.  When I shared this meal, I had quite a few of you reaching out for the recipe!  Well, ask and you shall receive… ;)  For those of you who are wondering where in the world this concoction came from, it came from one of my favorite games to play – make the dish you tried at the restaurant the night before.  This autumn, Morgan and I were at one of our favorite local restaurants, Beck’s, and I ordered the chef’s special and FRIENDS I have been obsessed ever since.  So enjoy one of my new all-time favorite dishes – it’s simple, delicious, and scrumptious!


Ingredients List

 1 tbsp of EVOO
2 tbsps of minced garlic
1 lb. of raw shrimp
1/2 a lemon
1 bag of fresh baby spinach
1 can pumpkin puree
1 bag of orecchiette
Crumbled goat cheese (!!)

Directions

  1. Heat in a medium stir fry a tbsp of EVOO, and two tbsps of minced garlic.  Once caramelized, add your shrimp, a few shakes of red pepper flakes, a squeeze of lemon juice and cook until pink.
  2. Meanwhile, in another pot, boil water and cook up orecchiette.  You can simply follow instructions on the bag!
  3. Add in spinach and cook through.  Then add pumpkin directly to the mixture.  Boil and then simmer for four minutes.
  4. Voila! Mix it all together and top with a delicious helping of goat cheese, and it’s perfection!

 


 

Because I know you really care what we’re eating ;)

 


 

Posted:

January 24, 2017

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Wife, mama, wielder of light & joy, and capturer of moments.  I thrive off of conversation and genuine connection.  In between wrangling our kiddos, and hanging my husband, you'll find me dreaming up my next idea or creative endeavour.  It's these things that culminate to give my imagery a warmth and joy to them - the greatest compliment I could receive.

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